I have a brand new client that needs a cake by Sunday. I usually don't take last minute orders but since I'm trying to increase my clientel I took the order. I will be making an egg cake for my client. I have to deliver the cake to her tomorrow since I already had plans to leave town early Saturday.

I know that refrigerating cakes with or without icing will dry the cake and I don't want that especially since this will be her first cake from me.

Can you freeze a yellow cake w/ buttercream icing the day before the event? If so will this dry the cake as well? Please let me know so I can give my new client the correct tips on maintaining the freshness in the cake.

Or if anyone has a yellow cake recipe that will keep its freshness (without freezing it) from Friday to Sunday please let me know if you are willing to share your recipe.

I keep cakes all the time on my counter (at least 2 days before delivery) all the time, they have never gone bad or dried put. The icing will protect the cake and it will keep fine. The refrigerator will keep it too and won't dry it out.

I haven't frozen a cake, but from what I have read from other posts it makes the cake more moist.

Since it doesn't have any perishable fillings or anything...the cake should be fine without refrigeration or freezing. Just cover it. I think cakes get better when they've set a day or two.

The shelf life of a cake is 7 days, I was told this by Duncan Hines rep. Most cakes dont last that long anyways. A couple of days on the counter is ok or in a cool room.

I found that a doctored cake maintains freshness longer than a scratch cake. I like to keep my cakes boxed in the refrigerator until delivery. To maintain the initial moistness I cover my cakes in saran wrap as soon as they come out of the oven. After removing the cake from the pan, I cover the entire cake in saran wrap and put it in the freezer until it is completely cooled and I am ready to ice it. I agree with Lisa-flavor in the cake develops better if you ice it the next day.

I found that a doctored cake maintains freshness longer than a scratch cake. I like to keep my cakes boxed in the refrigerator until delivery. To maintain the initial moistness I cover my cakes in saran wrap as soon as they come out of the oven. After removing the cake from the pan, I cover the entire cake in saran wrap and put it in the freezer until it is completely cooled and I am ready to ice it. I agree with Lisa-flavor in the cake develops better if you ice it the next day.

I freeze cakes after they are baked and before they are decorated. I then defrost them in the fridge (still covered) the night before I am going to decorate them if I will be decorating the next morning or defrost them in the fridge during the day if I am decorating in the evening.

Decorate it Friday, have the customer pick it up that day, make sure the cake is covered (box or saran wrap). Tell them to keep it in the fridge and take it out a little bit before the party. It will taste fine and be extremely fresh tasting. Also let the customer know that if they feel comfortable, it will be more than fine sitting out on the counter as long as it remains covered.
People have had cakes sit out for a week on their counter and it still tastes fresh an moist.
Hope this helps!

Thanks everyone for your words of widsom! Happy Baking!

I have cakes to deliver almost every Sunday. They are all made on Thursday and sit on my counter until Sunday. No worries!